If you’re looking for a vibrant side dish that literally screams summer, you have to try this Parmesan Corn on the Cob Recipe! Sweet, golden corn is bathed in garlicky melted butter, showered in a blanket of nutty Parmesan, and finished with a sprinkle of fresh herbs and a squeeze of lemon. It’s a ridiculously easy recipe that’ll make everyone at the table sit up and pay attention—perfect for backyard barbecues, family dinners, or when you just want to transform plain old corn into something magical.
Ingredients You’ll Need
One of the best parts of this Parmesan Corn on the Cob Recipe is how simple the ingredient list is. Each element plays a key role in making every bite irresistibly tasty, from the juicy corn to the bright lift of optional lemon.
- Fresh corn on the cob: Choose plump, sweet, in-season ears for maximum juiciness and flavor.
- Butter: Melted butter coats each kernel and helps all those flavors stick.
- Garlic powder: Lends a savory note without overpowering the corn’s natural sweetness.
- Salt: Enhances all the flavors, making every bite pop.
- Black pepper: Adds just a touch of warmth and depth.
- Grated Parmesan cheese: Provides a salty, cheesy crunch that turns simple corn into a showstopper.
- Fresh parsley or basil (optional): A hint of herbs adds color and an extra layer of freshness.
- Lemon wedges (optional): A squeeze right before serving ties all the flavors together with a zesty kick.
How to Make Parmesan Corn on the Cob Recipe
Step 1: Cook the Corn
Start by bringing a large pot of salted water to a boil—it doesn’t have to be a rolling boil, just hot enough for the corn to bubble away merrily. Add your freshly husked ears and let them cook for about 5 to 7 minutes until they’re just tender and a bit brighter in color. Don’t overcook; you want plump, juicy kernels that still burst with flavor.
Step 2: Prepare the Garlic Butter
While the corn cooks, in a small bowl, stir together the melted butter, garlic powder, salt, and black pepper. This quick DIY garlic butter is the backbone of the Parmesan Corn on the Cob Recipe, as it seeps into every nook and cranny, delivering a punch of flavor in each bite.
Step 3: Brush and Season the Corn
Drain the cooked corn and, while it’s still steamy, generously brush each ear with the garlic butter mixture. Move quickly so the butter melts right in, infusing the corn as it works its way deep between the kernels. This step makes all the difference!
Step 4: Add the Parmesan
Now, shower each ear of corn with grated Parmesan while it’s hot, making sure each ear is blanketed in cheesy goodness. For an even thicker layer, you can roll the corn directly in a plate of Parmesan, pressing lightly to get it to cling. Let the cheese melt ever so slightly over the warm kernels—it’s pure bliss.
Step 5: Garnish and Serve
Top with a sprinkle of chopped parsley or basil for color and a fresh, herby finish. Serve immediately with lemon wedges on the side; a gentle squeeze just before eating adds a lively pop that really wakes up the flavors.
How to Serve Parmesan Corn on the Cob Recipe
Garnishes
The classic finishing touches for this Parmesan Corn on the Cob Recipe are a scattering of fresh herbs and a wedge of lemon. Parsley or basil infuses each ear with a burst of green freshness, contrasting the cheesy richness. Lemon juice brings a bright, tangy zip that cuts through the butter and cheese, making each bite exciting and never heavy.
Side Dishes
Pair your Parmesan Corn on the Cob Recipe with anything from grilled meats and veggie burgers to a fresh summer salad. It’s lovely alongside barbecue chicken, spicy grilled shrimp, or even as an unexpected addition to a summery pasta or potato salad spread. Trust me, it plays nicely with just about anything on your table!
Creative Ways to Present
To impress your guests, you can slice the finished corn into smaller rounds and serve on a platter with toothpicks, or stand the cobs upright in a big jar lined with herbs for a rustic-chic look. For a picnic, wrap each prepared cob in parchment and tie with twine for easy grab-and-go. Skewer smaller ears and present them as playful pops for a backyard party—they’ll be the first thing to disappear!
Make Ahead and Storage
Storing Leftovers
Have leftovers? Simply wrap each cob snugly in foil or plastic wrap and store in the refrigerator for up to three days. The flavors deepen as they sit, and the corn stays tender and satisfying.
Freezing
If you’d like to save your Parmesan Corn on the Cob Recipe for later, cook and season the corn as directed, then cool completely. Wrap each separately (cheese and all) in foil and freeze for up to one month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the corn (still wrapped in foil) in a 350°F oven for about 10 to 12 minutes, or microwave unwrapped for 1 to 2 minutes until heated through. If you want to refresh the flavor, add an extra sprinkle of Parmesan and a touch more fresh herbs just before serving.
FAQs
Can I grill the corn instead of boiling?
Absolutely! Grilling brings out an extra smoky-sweet flavor that plays beautifully with the garlic butter and Parmesan. Just grill over medium heat, turning occasionally, until the corn is charred and tender, then proceed with the recipe as directed.
Is there a way to make this dairy free?
Yes, simply swap in a vegan butter alternative and use a dairy-free Parmesan or nutritional yeast for the cheesy element. You’ll still get lots of savory flavor and that characteristic “cheesy” bite!
How do I get the Parmesan to stick better?
If you want maximum Parmesan stickage, brush the hot corn liberally with butter, then immediately roll it in a plate of grated cheese while it’s still warm. The butter will help the cheese cling, and you’ll get a thicker, more satisfying layer.
Can I make Parmesan Corn on the Cob Recipe ahead?
You can boil or grill the corn a few hours ahead of time, then quickly reheat and finish with the garlic butter and Parmesan just before serving. This way, you still get a warm, fresh flavor with minimal last-minute fuss.
What herbs work best as a garnish?
Both fresh parsley and basil are winners for this recipe. You can also try chives or cilantro if you want to play with flavors—a little herby zip never hurts!
Final Thoughts
Every bite of this Parmesan Corn on the Cob Recipe bursts with flavor, and it’s such a joy to make and share. Whether you’re hosting friends or just want to treat yourself to something extra special, I know you’ll love how easy and delicious this summer side dish is. Give it a try and watch it become an instant favorite!
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Parmesan Corn on the Cob Recipe
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy the sweet crunch of fresh corn on the cob with a savory Parmesan twist. This Parmesan Corn on the Cob recipe is a delightful blend of buttery, garlicky flavors topped with a generous sprinkle of Parmesan cheese and fresh herbs. Perfect for summer cookouts or as a flavorful side dish any time of the year.
Ingredients
Ingredients:
- 4 ears of fresh corn, husked
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil (optional)
- lemon wedges for serving (optional)
Instructions
- Boil the Corn: Bring a large pot of salted water to a boil. Add the corn and cook for 5–7 minutes, or until tender. Drain and set aside.
- Prepare the Butter Mixture: In a small bowl, mix the melted butter with garlic powder, salt, and pepper.
- Coat the Corn: Brush the butter mixture evenly over each ear of corn while still hot.
- Add Parmesan and Herbs: Sprinkle generously with Parmesan cheese and garnish with chopped herbs if desired.
- Serve: Serve immediately with lemon wedges on the side for a zesty finish.
Notes
Notes:
- For extra flavor, grill the corn instead of boiling.
- You can also roll the corn in the Parmesan for better coverage.
- Great as a summer side dish or cookout favorite.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 ear
- Calories: 180
- Sugar: 6g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
